Banana Coconut Dark Chocolate Buckwheat Cookies

That’s quite a mouthful, I know. But when I came across this blog, I knew I had to share it with you because in addition to the beautiful, gluten-free cookies on Food Loves Writing, there are many more recipes made with wholesome ingredients, described in the language of a food writer.

Plus, Shanalee takes you on vacation with her, introducing you to the restaurants she enjoys along the way. My husband and I have a running debate. He likes to check restaurant reviews on the bigger sites like Fodors or Yelp. I say, “I don’t know that person. How do we know we have the same tastes? He may be looking for “value” defined by an all-you-can-eat buffet, while I’m looking for a chef who uses farm fresh, local produce.” A literary food blog like Food Loves Writing, takes me into the life and kitchen of a fellow foodie. I’ll take her recommendation over the recommendation of a faceless stranger any day.

Shanalee started this blog on the nine-year anniversary of her grandmother’s death. I’m especially drawn to her recipes because we both enjoy a luscious legacy gifted to us by our beloved grandmothers. And, we both find ways to honor their kitchen wisdom while creating wholesome recipes that all can enjoy. (Note: buckwheat is a gluten-free baking option.)

Don’t you love finding recipes that tickle your tastebuds? When I first discovered buckwheat I went crazy making buckwheat granola, buckwheat bread, buckwheat crunchies. I think I just wanted to prepare something that had the word “wheat” in it without the gluten. I’ve since calmed down a bit but I must say these cookies were chocolicious!

Sue Ann Gleason is a culinary nutritionist, radiant life expert, and writer living in the Washington, DC area with her husband John. When not working with clients, she can be found sampling exotic chocolates or building broccoli forests in her mashed potatoes.